Rösti

Rösti is a potato specialty of the German Swiss cuisine. The Swiss pronunciation is [ rø ʃti ː ] ( as " Rööschti " - ie with prominent, long " ö " and " beautiful " instead of the short "s" ). Instead of " Rösti " is therefore sometimes also the notation " Rösti " to find.

The border between the German - and French-speaking Switzerland is jokingly and ironically called rift.

Thing

The rosti is a flat, baked out in hot butter or fat in the pan cakes of grated cooked ( boiled potatoes ) ( boiled potatoes ), or raw potatoes that are only bound by the starch contained in the potatoes. Also, a mixture of raw and cooked potatoes can be used. The classic hash browns can also be enriched with bacon ( Emmentaler hash browns ). The Berner Rösti is - if it is already baked on both sides - milk poured over coffee with a couple of tablespoons and then again fried on both sides until golden brown finish. The rosti is considered classic accompaniment to Zurich shredded.

To obtain the proper preparation of the hash browns are there in the Switzerland of opinion, particularly on the question of whether raw or pre-cooked potatoes should be used and what type of potato is best suited. If the hash browns accompaniment to a meat dish with sauce, they must be absorbent - in this case, they should preferably be made ​​from pre-cooked potatoes.

Word origin

Rösti is a Swiss German Verbalabstraktum to rööschte, roast ' and originally referred to a number of different roasted dishes. Today's Rösti is seen as a short form for Härdöpfelrööschti, hash browns ', in addition to it, the apple hash browns, pears hash browns, hash browns the bread or the eggs hash browns (, minced meat fried in butter and eggs ') are or were. The word Rösti is Bern and the Canton Solothurn origin; in other parts of Switzerland, the feed was originally präätlet / pröötlet Härdöpfel, praate / prootni Härdöpfel, prägleti Härdöpfel or Härpflchoch and Brausi, Bräusi named, all terms with the meaning, fried ( potato) '.

Related dishes

The hash browns the U.S. Food are related to the hash browns, the potatoes are grated into coarse pieces. Similarity also exists for potato pancakes of German cuisine, but which is also bound with egg and flour. The Spanish tortilla is the basic recipe of egg and potatoes. Since the potatoes are diced but there and not rubbed, the binding occurs through the egg mixture. Therefore, there is a potato omelette.

In the Hautes-Vosges in France is a related court called with or without the addition of flour and egg, Rapes in Roman dialect and hard apples Kiechle in Upper Alsace dialect. The Rapes are, however, smaller in shape and therefore are more reminiscent of the German potato pancakes. Rapes are in the tourist season on all menus of the mountain inns ( Fermes - auberges ) on the pastures of the Vosges. Moreover Lorraine Rapes or Beignets Rapes are mainly bound with egg and flour.